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Hindustan Times
06-06-2025
- Entertainment
- Hindustan Times
From Biryani to Black Salt—A Michelin star's culinary exploration in India
Celebrated Spanish chef Oriol Castro, one of the visionaries behind Disfrutar, the Michelin-starred Barcelona restaurant currently ranked #1 on the World's 50 Best Restaurants list (2024), recently visited India for the first time. Known globally for pushing the boundaries of modern gastronomy through bold creativity and precision, Chef Castro shared his reflections on Indian cuisine, culinary philosophy, and the power of passion in an exclusive interview. It's been wonderful—my first time in India, and I am very happy. We've been eating a lot! We tried biryani, which I absolutely loved—not just for the flavours but also the technique behind it. That really stood out to me, especially because Disfrutar is a highly technical restaurant. Cooking and then eating biryani—it was an immersive experience. Oriol joined Vir Sanghvi, Chairman, Culinary Culture for a special Culinary Conversation on at The Oberoi, New Delhi and hosted the first-ever superclass in India, showcasing their marquee dishes. I really enjoyed South Indian bread—appam, and of course, butter chicken. We visited many restaurants, and each had its own uniqueness. We went to Indian Accent, Bukhara - ITC Maurya, Inja, and Dhilli—all of them were wonderful in their own way. It's important to see the authentic side of a country when you travel. At Khari Baoli's spice market, I wanted to explore the seasonal ingredients and local culture. We bought some masala blends—they prepared one specially for us, explaining the uniqueness of each spice. I am yet to figure out on how we'll use it at Disfrutar, but it was an inspiring moment. Yes—black salt. I had heard about it before, but now I understand its complexity. It's very special, and I'm excited to work with it back home. Whenever we develop a new dish, we stay focused on the essence of the ingredient. Even with all the technical work we do, we never want to lose that. It's not just about technique—it's about preserving flavour and soul. Fusion should never become confusion. At Inja, the chef explained the dishes so well that the experience was clear and enjoyable. Sometimes, context is everything—when the concept is well explained, the dish speaks louder. Not just mine. Disfrutar is a collaborative effort between myself, Eduard Xatruch and Mateu Casañas. It's not about individual credit—the project is bigger than the person. That philosophy has shaped our work from the beginning. Of course—there's always pressure. Even yesterday, before a cooking demo, we felt it. But pressure is important—it means you care, and it pushes you to give your best. Being ranked number one means people expect a lot, and we embrace that. Passion. That's the one thing you truly need. If you have passion, everything else will follow. Everywhere. You can catch inspiration from anywhere—360 degrees around you. It's always a work in progress. Everything takes time. You don't achieve things overnight. It's about taking baby steps, being consistent, and never losing your passion. Chef Oriol Castro's journey through India may have been brief, but the flavours, colours, and ideas he encountered here have clearly left their mark. With an open mind and relentless creativity, he continues to remind us that the best food doesn't just surprise the palate—it tells a story.
India Today
02-05-2025
- Lifestyle
- India Today
Japan dishes out a culinary surprise
(NOTE: This article was originally published in the India Today Spice issue dated April 2025)Purists may balk at the word 'fusion', but Japanese cuisine is riding a wave of evolution, and it's caught the world by surprise. By harmoniously blending traditional Japanese elements with diverse culinary influences—from Indian spices to Peruvian zest—chefs are redefining the dining experience. Whether you're a food loyalist or a curious newbie, this is your ticket to a culinary adventure that resonates with varied cultures. Buckle up for this is dining tradition with the evolution of Japanese-inspired cuisine requires a forward-thinking mindset that honours heritage while embracing innovation. Imagine if one parent were Japanese and the other from a different culinary background—what would their table offer? The answer shapes this cuisine's identity. A chef's perspective becomes the key to bridging the gap. While at first blush, classic Japanese cuisine appears too distinct to recall any obvious resonance with others, subtle overlaps in technique or philosophy aren't such a stretch. The true art lies in finding that perfect balance, harmonising two culinary traditions to create something that is at once respectful of its roots and refreshingly cuisine for example, emerged in the late 19th century when Japanese immigrants in Peru, drawn by coastal plantations and silver mines, blended their homeland's flavours with local ingredients like aji Amarillo, quinoa, and corn. Introducing Peruvians to a diverse array of seafood, they sparked a culinary Today, Nikkei's bold fusion shines in world-class dining spots from Lima to New York and India too with hotspots such as Mumbai's Amaru and Koishii and Pune's Soy Como Soy. The newest entrant in this growing space being Soy x Neung Roi in Delhi. This is how Japanese-inspired cuisine truly shines; a taste of Japan reimagined through a broader lens. As culinary boundaries continue to blur, Japanese-inspired cuisine stands at the forefront, appealing to adventurous diners eager for a taste of the extraordinary. Explore with an open mind and a curious MEETS MASALA AT INJA Inja's Hokkaido Scallops Panta Bhat Papad and Achar Okinamasu at Inja Chef Adwait Anantwar crafts a bold symphony of Indian spices and Japanese precision, where every dish is a surprise. The dcor mirrors this fusion, blending Indian richness with minimalist Japanese touches. The Lobster Rasam Chawanmushi, a silky egg custard with butter-poached lobster and rasam masala, balances depth and delicacy, while the Alaskan King Crab Kachori with mango-furikake chutney feels both familiar and fresh. The Panch Indri Cocktail Menu promises thrilling concoctions like the Satori Hi-Ball, where each sip is a masterclass in flavour that engages all five senses. The exquisite sudachi paloma, a cocktail infused with Naga chili, exemplifies the restaurant's commitment to balance. Even classics get a clever twist—Gobhi 65 becomes a sushi roll, and Khasi curry wraps around springy India's first and only Indian Japanese The Manor Hotel, 77, NH-19, Friends Colony West, New DelhiCost: Upwards of Rs. 4,000++ for MEETS CULINARY MASTERY AT SHISEN HANTEN, IN SINGAPORE After a meticulous five-month overhaul, the Michelin-starred restaurant unveils a reimagined space and an innovative menu, and a sophisticated dining experience. A specialist in Chka Szechwan Ryori—a Japanese interpretation of Szechwan cuisine—Shisen Hanten blends fiery Chinese flavours with the finesse of Japanese culinary techniques. Chef Chen Kentaro, upholds his family's storied legacy while embracing modern culinary artistry. Kentaro blends tradition with innovation, using seasonal, premium ingredients sourced from expert producers across China, Japan, and beyond. The restaurant presents a medley of bold Szechwan flavours elevated by Japanese expertise, creating a dining experience as intricate as it is Blends Japanese-Szechwan cuisine, Singapore's sole Michelin star Chka Level 35, Hilton Singapore Orchard, 333 Orchard Road, SingaporeCost: Upwards of `15,000++ for OF LAND AND SEA AT THE TUNA & THE CRAB Nestled within Galle Fort, is a refined Japanese and seafood restaurant by Chef Dharshan Munidasa. Guided by the Japanese principle of 'washoku', the restaurant champions simplicity, honouring fresh local ingredients and meticulous techniques. Highlights include the Garlic Chilli Crab—a fusion of Sri Lankan mud crab, Italian olive oil, Japanese soy sauce, and fiery local chilli flakes—and Tuna Sashimi, sourced from Sri Lanka's exceptional tuna World's only Japanese-Sri Lankan restaurantWhere: Dutch Hospital Shopping Precinct, Sri LankaCost: Upwards of `5,000++ for HARMONISE AT SZANNE Chef Daniel Calvert's expertise shines in his ability to harmonise French sophistication with Japanese artistry. With 98 per cent of ingredients sourced locally, the menu highlights seasonal treasures like Megumi Gamo, Akkeshi oysters, and Miyazaki mango, using classical French techniques. Standouts include Shanghai Hairy Crab marinated in Jura Yellow wine with Koshi-hikari rice, and Miyazaki mango served with shortbread and crme Chantilly. A carefully curated champagne selection complements each World's only Michelin-starred Japanese-French restaurantWhere: Pacific Century Place Marunouchi 1-11-1, Chiyoda-ku, Tokyo, Japan 100-6277Cost: Menu Szanne Rs. 28,500 ++ for twoadvertisementContact: IZAKAYA REINVENTED AT THE STANDARD, SINGAPORE Octopus Ashi-Raw Chiba Japanese octopus tentacle House fermented chili ponzu chargrilled fish at Kaya, The Standard Singapore A sultry jewel box, Kaya reimagines the Japanese izakaya with inventive flair and thoughtful design. From Eric Tobua's whimsical terrarium at the entrance to Thai-inspired wall coverings and vibrantly hued, unstructured uniforms, every detail exudes creativity and energy. The menu transforms authentic Japanese ingredients into dishes that surprise and delight, celebrating umami with highlights like Nikujaga, Lamb & Furikake, and Kani Meshi Nabe—a savoury blend of snow crab, ikura, burnt rice, and uni crme. By night, Kaya Bar becomes a pulsating social hub, pairing innovative plates with eclectic sake and cocktails in a stylish, intimate setting. Nostalgic yet bold, it captures the artistry of Japan with modern Honours a fusion of Japanese and American 2nd Floor, The Standard, Singapore, 12 Orange Grove Road, SingaporeCost: Upwards of `5,000++ for REDEFINED, BOLDLY CRAFTED AT SOY x NEUNG ROI Miso Aubergine at Soy x Neung Ro Kimchi Chicken Anticuchos Chef Sreenivasan's Nikkei 2.0 pop-up is a culinary revelation that artfully marries the intricate subtleties of Japanese cuisine with the vibrant zest of Peru. Building on last year's success, for this edition, expect a symphony of culinary artistry, from zesty ceviche and elegant sushi to char-grilled anticuchos and hearty mains. The vibrant Nikkei Ceviche with silky Akami tuna to the enticing Nobashi Katayafi Shrimp wrapped in delicate kunafa, each dish tells a story of harmonious contrasts. The Grilled Seabass, perfectly flaky, pairs with fragrant ginger corn rice, while the umami-rich Quinoa Risotto bursts with earthy truffle notes. Pair these masterful creations with the refreshing Nikkei Mojito, a soju-pisco fusion. Save room for the dreamy Cacao Matcha—its molten chocolate centre is simply India's Only Nikkei 2.0 pop-up: Bold fusion of Japan and Radisson Blu Plaza Delhi Airport, National Highway 8,Cost: Rs. 9,998++ for +919899900993; to India Today MagazineTrending Reel
